Blueberry Lemon Dutch Baby (Print Version)
Puffed oven pancake featuring lemon, vanilla, and blueberries. Golden, fluffy, and perfect for sharing.
# Ingredients:
→ Batter
01 -
3 large eggs, at room temperature
02 -
1/2 cup whole milk, at room temperature
03 -
1/2 cup all-purpose flour
04 -
1 tablespoon granulated sugar
05 -
1 teaspoon vanilla extract
06 -
Zest of 1 lemon
07 -
Pinch of salt
→ For Skillet
08 -
3 tablespoons unsalted butter, cut into pieces
09 -
3/4 cup fresh blueberries, rinsed and dried
→ Optional Toppings
10 -
Powdered sugar, for dusting
11 -
Maple syrup
# Steps:
01 -
Set oven rack in center position and preheat oven to 425°F. Place a 10-inch oven-safe skillet in the oven during preheating to heat thoroughly.
02 -
In a blender, combine eggs, whole milk, all-purpose flour, granulated sugar, salt, vanilla extract, and lemon zest. Blend on high for approximately 30 seconds or until batter is completely smooth, scraping down the sides as needed.
03 -
Using oven mitts, carefully remove the hot skillet from the oven. Add unsalted butter and swirl to melt, coating the bottom and sides completely. Add blueberries and gently shake the skillet to coat berries in the melted butter. Return skillet to the oven for 1 minute.
04 -
Remove skillet from oven after 1 minute and evenly pour batter over the blueberries.
05 -
Transfer skillet back to oven and bake for 16 to 18 minutes, or until the Dutch baby is puffed and golden around the edges.
06 -
Remove from oven, dust with powdered sugar if desired, slice into wedges, and serve immediately with maple syrup or preferred toppings.
# Notes:
01 -
A properly heated skillet is key for a lofty, crisp-edged Dutch baby. Prepare all components in advance for swift assembly.